For the grilled vegetables

• 1 red pepper – halved, seeds removed and cut into quarters
• 1 red onion – cut into quarters
• 1 butternut squash – cut into 2 cm cubes
• 1 eggplant – cut into 2cm chunks
• 10 red baby potatoes – halved
• 1 dozen cherry tomatoes
• 6 cloves garlic – cushed
• 1/2 teaspoon black pepper – crushed
• 1/2 teaspoon coriander seeds – crushed
• 1/4 tsp sea salt
• freshly grounded black pepper
• 1 small bunch fresh rosemary
• 1 small bunch fresh thyme
• Olive oil

For the balsamic vinaigrette

• 4 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 2 tbsp grated parmesan OR 1 tbsp crumbled feta
• 1 tablespoon honey or brown sugar
• 1/2 teaspoon chopped garlic
• 1/8 teaspoon salt
• 1/4 teaspoon freshly grounded black pepper